Finally decided to go ahead and try a Boston Butt on the Cajun Bandit roti. I’ve enjoyed making rotisserie chicken several times and always thought it would work great for making some pulled pork. My concern was that the roti action would prevent it from developing a good bark because it’s always hard to get the chicken skin crispy, but I’m happy to say that wasn’t a problem.
4.25 lb Boston Butt covered ith yellow mustard and then applied a rub of salt, cayenne, chili powder, garlic powder, and brown sugar. Set up a 2-row snake and lit with about 1/2-3/4 of a chimney of charcoal. Lid temp was around 275 for most of the cook. Cook time ended up being right around 5 hours.
Ran it a little hotter than planned but the meat turned out nice and tender with a good bark.
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Topic: Boston Butt on the Roti (Read 394 times)
